Description
This Everyday Steak Salad is a vibrant and flavorful dish combining perfectly grilled steak with fresh spring greens, cherry tomatoes, cucumbers, avocado, and a tangy blue cheese vinaigrette. Topped with roasted pepitas and pickled red onions, this salad is a satisfying and wholesome meal ideal for lunch or dinner, ready in just 40 minutes.
Ingredients
Steak and Salad
- 2 filets or strip steaks
- Kosher salt and pepper, to taste
- 12 ounces spring greens
- 2 baby cucumbers, chopped
- 1 cup cherry tomatoes, quartered
- 1 avocado, thinly sliced
- 3 tablespoons roasted pepitas
- Pickled red onions, for topping
Blue Cheese Vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
- 1/2 cup olive oil
- 3 to 4 tablespoons crumbled blue cheese
Instructions
- Preheat and Prepare Steak: Preheat your grill to the highest setting. Remove the steak from the refrigerator and let it come to room temperature for at least 30 minutes. This helps ensure even cooking. While the steak is warming up, prepare the salad ingredients and vinaigrette.
- Assemble Salad Base: In a large bowl, toss the spring greens with a big pinch of salt and pepper. Add the cherry tomatoes, chopped cucumbers, and pickled red onions, mixing gently to combine all flavors evenly.
- Grill the Steak: Place the steaks on the hot grill grates. Cook for 5 minutes on one side, then flip and cook for an additional 3 to 5 minutes depending on desired doneness. Aim for an internal temperature of 140°F (medium-rare). Remove steaks and let them rest for 10 to 15 minutes to allow juices to redistribute.
- Finish Salad: Slice the rested steak thinly against the grain. Add the avocado slices and sliced steak to the salad bowl. Sprinkle with roasted pepitas to add crunch.
- Prepare Blue Cheese Vinaigrette: In a small bowl, whisk together white wine vinegar, minced garlic, chopped chives, fresh dill, honey, Dijon mustard, and a pinch of salt and pepper. While whisking continuously, slowly drizzle in olive oil to emulsify the dressing. Stir in crumbled blue cheese until evenly combined.
- Serve: Drizzle the blue cheese vinaigrette over the salad just before serving. Toss lightly if desired and enjoy immediately for the best flavor and texture.
Notes
- Allowing the steak to rest after grilling ensures a juicier and more flavorful meat.
- The vinaigrette can be prepared up to 2-3 days in advance and stored in the refrigerator.
- Adjust the level of blue cheese in the vinaigrette according to your preference for a milder or stronger flavor.
- Pickled red onions add a wonderful tang and can be homemade or store-bought.
- Use a meat thermometer to achieve the perfect steak doneness.
- For a dairy-free option, omit the blue cheese from the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American